Step 1

In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened.

Step 2

Set aside 3 tablespoons of crumbs to sprinkle on the top.

Step 3

Press crumb mixture into the bottom of a 9x13-inch pan that's been sprayed with non-stick cooking spray.

Step 4

With an electric mixer, cream together softened cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract until smooth.

Step 5

In a separate bowl, whip the whipping cream, granulated sugar, and remaining 1 teaspoon vanilla extract until stiff peaks form.

Step 6

By hand, mix together whipped cream and cream cheese mixture until well combined.

Step 7

Spread 1/3 of the cream cheese/whipped cream mixture (roughly about 3 cups) evenly over the crust.

Step 8

Drop strawberry pie filling by large spoonful dollops on top of the cream cheese layer. Gently spread strawberry pie filling evenly over the cream cheese layer, connecting the dollops.

Step 9

Top strawberry layer with another 1/3 cream cheese/whipped cream mixture. Gently spread it evenly over the strawberry layer, covering it completely.

Step 10

Drop blueberry pie filling by large spoonful dollops on top of the second cream cheese layer. Gently spread blueberry pie filling evenly over the cream cheese layer, connecting the dollops.

Step 11

Top blueberry layer with remaining 1/3 cream cheese/whipped cream mixture. Gently spread it evenly over the blueberry layer, covering it completely.

Step 12

Sprinkle the top with the 3 tablespoons reserved graham cracker crumbs.

Step 13

Cover and refrigerate overnight before serving.

Step 14

I use the "premium" strawberry and blueberry pie fillings so there are more berries in the fruit filling layers.

Step 15

You can substitute 2 (8 ounce each) containers of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like. We do, however, prefer this dessert made with homemade whipped cream.

Step 16

Overnight chilling helps the layers set and meld together -- I do not recommend short-cutting this step. We've found the layers are prone to sliding apart when served if chilled for only a few hours. Longer chilling time seems to help the layers better join together, and then stay intact when cut.